Chef Coat Giveaway 2

Thursday, September 29, 2011

Chef Coat Giveaway #2 jpg

The contest has ended!!  I put all the names in the hat, closed my eyes, mixed them up and… The winner is MPHILLIPS! Enjoy your new chef coat and thanks to everyone who participated.

Chefs Resources has teamed with Crooked Brook Chef Coats for our second giveaway!  They make premium professional chef coats geared towards comfort, style and functionality.  Their coats are killer and there are two ways to enter.

Contest ends October 15, 2011 at midnight pacific standard time.

Although all Crooked Brook chef coats are made to order, they have some chef jackets in various styles and sizes that were accidentally not made according to the customer’s specifications, or have slight imperfections. These men’s and women’s chef coats cannot be sold as new so, I have partnered with Crooked Brook and we are offering them as giveaways.

 

Chef Coat Style BSM100, Size 46

 

White 100% 8oz Cotton Gabardine

Left shoulder sleeve tailored welt pocket

● Long Sleeves

Knot buttons

Value: $152.00 including shipping

 

Contest Requirements

No purchase is necessary.  You need to register with Chef’s Resources in order to see the comment section at the bottom of this page.  There are two ways to get entered into the free drawing.  First entry method: if you have purchased the Fishmonger App or the Cuts of Beef App, leave a review for the app in iTunes or Android Market and post a comment on this page saying you have rated one of the apps (include the name you used on the app review page so I know who’s who).  You can get two entries in the drawing if you do a review for both apps and post a comment here saying so.  (Not valid for entry into this contest if you have already reviewed the app prior to October 1st).

Here are links to the review pages:

Cuts of Beef – iTunes   http://itunes.apple.com/us/app/cuts-of-beef/id454144405?mt=8#

Fishmonger – iTunes   http://itunes.apple.com/us/app/fishmonger/id441373820?mt=8#

Fishmonger – Android   https://market.android.com/details?id=com.qbiki.fishmonger2

Cuts of Beef – Android   https://market.android.com/details?id=com.qbiki.cutsofbeef2


Second
entry method: if you do not own the Fishmonger or Cuts of Beef apps no worries!  You can enter by  going to our home page and give us a Google Plus vote by clicking on the Google Plus button located in the upper left region of the page and leave a comment on this page (not the home page) saying you have done so.  (For information on Google Plus visit this link.)

 

The Fine Print

You need to register to add a comment, but we do not share your email with any third parties, we do not sell our email list.
Contest ends midnight (pacific standard time) 10/15/11
Winner will be chosen by a random drawing of qualified entrants.
Winner will be notified by email by 10/19/11 and will also be posted on this page.  Odds of winning are dependent upon the number of entries.
Void where prohibited by law.
Prize will be shipped to winner within 30 days of contest end.
You must be 18 years or older to win.
US and Canada residents only,
US recipients must  be a resident  of one of the 48 contiguous states.
Canada recipients will be responsible for all duties, tariffs, and taxes.
You can enter by regular mail by sending your entry to the address below. Mail-in entries must be date stamped no later than midnight 10/15/11
Chef’s Resources
1450 Sunset Avenue #A
Ferndale, WA 98248

Comments

SUPERSTARZCHEF    [ Oct 10, 2011  ]

I +1’d as well. Love this site. Found a lot of very useful things. The downloadable content is awesome! I left a comment there as well!

BRIANLBAKER    [ Oct 06, 2011  ]

I +1’ed you!  Nice site, very useful.

DAVID BUCHANAN    [ Oct 05, 2011  ]

Nice!  Thanks for the +1 and the comments!  Several others have +1’d the site but have not posted a comment here on this page yet.  As a reminder, posting on this page is necessary to qualify for the contest.

JEFF COUSMINER    [ Oct 03, 2011  ]

I added a +1 to your terrific website!

MPHILLIPS    [ Oct 02, 2011  ]

Did the + 1 !

 

Posted In:Contests


Les Nomades Chicago Review

Tuesday, September 20, 2011

Les Nomades Chicago Review

Les Nomades jpg

Chef Brent Clarkson and I attended a three day culinary seminar in Chicago and of course we had to try some Chicago restaurants when we were not in class.  I had no idea that Chicago was such a huge foodie town; I needed another $3000 and 2 weeks to eat my way through this town!

Our first day there we had a fabulous dinner at Les Nomades in Chicago, a highly rated restaurant I found using the Zagat Reviews. They have maintained a Mobile 4 star rating from 2001-2009.  I made the reservations a month in advance.  When the manager learned that we were chefs she passed that info on to Chef Chris Nugent who offered us his Twelve Course Dugustation Menu.  We also chose a five-course wine pairing and after a few questions from the Sommelier about our preferences we left the wine selections up to him.

From the moment we arrived we were treated like special guests.  The service was very professional, all the plates were perfectly presented (6 o’clock position was always correctly placed), waters never got more than half empty, staff was attentive but not intrusive.  Exceptional service and food all the way around.

Les Nomades Review – Twelve Course Degustation Menu

Sunchoke soup, truffle foam, gougere

Sunchoke Soup jpg

The Sunchoke soup was satiny smooth with good flavor.  The foam had a nice texture with good elevation, not the “spit bubble” foam which is also popular but which I find unpleasant to look at. The gougere added a contrasting texture to the dish… I think it was filled with greyere?

 

 

 

Three preparations of smoked salmon, celery root, fennel, preserved Meyer lemon

This was a conceptually cool plate presentation.  Loved the three presentations on one plate.  Up front is a lox style smoked salmon over parsley pesto.  Next is a tartar variation. And in the dish is square-cut smoked salmon.

Salmon Trio 1 jpg     Salmon Trio 2 jpg

 

 

Roasted quail, spiced beluga lentils, grain mustard, locally grown apple

Quail jpg

This dish is my favorite presentation. The main components are set slightly off-center leaving a lot of white space on the right. You have a disk shape and a line… simple yet elegant.  I’ve already played with a duo of King Salmon and Lamb Chop presented in a somewhat similar manner.

 

 

 

Butter poached Maine lobster, sweet corn ragout, sea beans, tarragon lobster jus

Poached Maine Lobster jpg

Butter poached lobster must be cooked correctly so as to not make it tough (over-cooked). This dish was perfectly prepared, tender and sweet.  Sea beans can be very salty with a natural sea water flavor. These were lightly cooked which decreased their natural salinity making them a nice match for this dish.

 

 

 

Veal sweetbreads, wild mushroom risotto

Sweetbreads jpg

Wonderful caramelization on the Sweetbreads, making them crunchy on the outside but tender on the inside giving it a wonderful contrast of texture.  Just enough risotto to complement the dish but not bulk it up with unnecessary starch.

 

 

 

Heirloom tomato salad, fennel, mache, Roquefort cheese, Minus 8 vinaigrette

Heirloom Salad jpg

Three or four varieties of heirlooms were used in this salad along with Minus 8 vinaigrette. I hadn’t heard of Minus 8 before so here’s the story in brief.  It is produced in Niagara, Ontario Canada and is named for the temperature at which the grapes are harvested; -8 Celsius. Their marketing states, “Minus 8 Vinegar is characterized by mouth-watering acidity, natural sweetness, balance in taste, ripe fruit and wine flavors, and a roundness and depth from years of aging in French Oak.”  Chefs who use it on their menus include Thomas Keller, Eric Ripert, and Tom Colicchio.  You can purchase Minus 8 from Amazaon.com  Minus 8 Vinegar (6.76 ounce)

 

 

Loup de mer, lobster ragout, preserved Meyer lemon, Cognac jus

Loup de Mer jpg

Loup de mer usually refers to Sea Bass which can be a generic name for several white fleshed, mild flavored fish but I’m not sure which variety was used.  This was yet another well balanced course, the fish was tender and juicy and the flavors combined well to elevate the entire dish.  The Parisian vegetables added a nice visual contrast.

 

 

 

Roasted venison

Venison jpg

Look at the way the venison is cooked… a perfect circle of doneness all the way around and beautifully rare-medium rare in the center.  It is presented over Israeli cous cous and I think it was a parsley pesto in the center with roasted red & yellow bell peppers.

 

 

Artisan Cheeses

I overlooked getting a picture of this course!

 

Fresh fruit soup

Fruit Soup jpg

I remember the fruit soup being refreshing, but I don’t remember the flavor profiles! We were about 3 1/2 hours into dinner and had consumed a fair amount of wine and bourbon by this point. I had pretty much gone into full indulgence of culinary pleasures, screw everything else!

 

 

 

Pastry Assortment chocolate mousse cone, lemon tart, coconut crème brulee and caramel ice cream

WTH! I didn’t get a picture of the dessert course either!  I saw it and dove right in… it was delicious.

 

 

Petits fours

Petit Fours jpg

Finally, back on track! For the closing to the dinner we were presented an assortment of house-made petit fours.  In American culture, this seems like dessert twice and is not part of most menus.  But in classic European restaurant service, this course is served after dinner with tea, coffee, cordials or dessert wines.

It took us four hours to complete dinner at a leisurely pace.  We met a wonderful “foodie couple” who were professional musicians in the orchestra and they shared some info about Chicago.  We enjoyed conversation with them through-out the night and they actually called a chef friend of theirs to arrange dinner for us if we had time the following night, but unfortunately this  didn’t work into our schedule.

I very much enjoyed my experience at Les Nomades and would recommend it to anyone.  I’m not sure if the 12 Course Degustation Menu is always available but of course they have a regular ala carte menu.

Our total bill for two before tax and tip: $506.50

Food:                 $350.00
Wine Pairing:     $130.00
Bourbon:            $26.50